6 Classic Buttercream Recipes in Double-Batches

Italian Meringue for Kentucky Derby Cupcakes

I often find that most single-batch recipes for classic buttercream don’t cut it for my projects. I typically need a batch to cover an 8-inch cake, ice at least 12 cupcakes, and have some left over for decorating. Going back and making more is the worst, especially if you’re making a more complex recipe (i. e. Italian Meringue). Each recipe yields a range of ~6-9 cups of frosting which should help get the job done without having to do too much mental math. Welcome to buttercream wonderland!

(‘ABC’referring to “American Buttercream”)

1. French Buttercream (Double Batch)

Yields: ~7 to 8 cups

• Texture: Rich, silky, and luxurious

Luxe, silky, and oh-so-French. Think pastry shop chic in frosting form.

Ingredients:

• 10 large egg yolks (room temp!)

• 2 1/2 cups granulated sugar

• 2/3 cup water

• 1 1/2 lbs (6 sticks) unsalted butter, super soft

• 1 tbsp vanilla extract

• Pinch of salt

Instructions:

1. In a stand mixer with the whisk attachment, beat your egg yolks on high speed until they’re pale and ribbony—super fluffy, like a happy cloud!

2. Meanwhile, in a saucepan, combine sugar and water and heat to 240°F (soft-ball stage). Use a candy thermometer for max confidence.

3. With the mixer on medium, sloooowly drizzle the hot sugar syrup into the yolks. Avoid hitting the whisk so it doesn't fling hot syrup everywhere!

4. Keep beating until the bowl is cool to the touch—about 10 minutes.

5. Add the butter, one soft cube at a time. It might look like a hot mess, but keep whipping—it’ll come together beautifully.

6. Add vanilla and salt. Whip until silky smooth and delicious.

2. Italian Meringue (Double Batch)

• Yields: ~8 to 9 cups

• Texture: Light, fluffy, glossy—perfect for piping or swooping

  
  

Glossy, marshmallowy, and a dream on cakes or just by the spoon.

Ingredients:

• 8 large egg whites (room temp)

• 2 1/2 cups granulated sugar

• 3/4 cup water

• 1/2 tsp cream of tartar

• 2 tsp vanilla extract

Instructions:

1. Start by heating sugar and water in a saucepan until it reaches 240°F. No stirring, just let it do its thing!

2. While that heats, beat the egg whites with cream of tartar until they form soft peaks.

3. When your syrup hits 240°F, slooowly pour it into the egg whites with the mixer running on medium-high.

4. Keep beating until you get glossy stiff peaks and the bowl feels cool—this can take 10–15 minutes.

5. Add vanilla and whip again until incorporated. It’s like a glossy marshmallow cloud!

3. American Buttercream (Double Batch)

• Yields: ~7 to 8 cups

• Texture: Sweet, creamy, and sturdy—ideal for cakes and cupcakes

  
  

Sweet, fluffy, dependable. Like your frosting BFF.

Ingredients:

• 2 lbs (8 cups) powdered sugar

• 2 cups (4 sticks) unsalted butter, room temp

• 4–6 tbsp heavy cream or milk

• 2 tbsp vanilla extract

• Pinch of salt

Instructions:

1. Beat the butter until pale and fluffy—don’t skimp here!

2. Add the powdered sugar a cup at a time (clouds incoming!) and mix on low to avoid sugar explosions.

3. Add vanilla, salt, and a few tablespoons of cream. Whip it until it’s dreamy.

4. Adjust texture with more cream to make it spreadable or pipeable as needed.

4. Swiss Meringue Buttercream (Double Batch)

• Yields: ~8 to 9 cups

• Texture: Smooth, light, and not overly sweet

She’s classy, stable, and not-too-sweet. A total cake queen.

Ingredients:

• 10 large egg whites

• 2 1/2 cups granulated sugar

• 2 lbs (8 sticks) unsalted butter, soft

• 1 tbsp vanilla extract

• Pinch of salt

Instructions:

1. In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar constantly until 160°F and no sugar grit remains.

2. Transfer to a mixer and whip until you get stiff peaks and the bowl is room temp.

3. Add butter one cube at a time—if it curdles, don’t panic, just keep whipping!

4. Add vanilla and salt, whip until silky and divine.

5. Ermine Frosting (Double Batch)

Yields: ~6 to 7 cups

Also called "boiled milk frosting"—like whipped pudding meets cloud.

Ingredients:

• 1 cup all-purpose flour

• 2 cups granulated sugar

• 2 cups whole milk

• 2 tsp vanilla extract

• 2 cups (4 sticks) unsalted butter, soft

• Pinch of salt

Instructions:

1. In a saucepan, whisk together flour and sugar. Add milk and whisk smooth.

2. Cook over medium heat, whisking constantly, until it thickens into a pudding. Let it cool completely.

3. Beat butter until fluffy, then slowly add the cooled flour mixture.

4. Add vanilla and salt. Beat until it’s lighter than air and ridiculously creamy.

6. German Buttercream (Double Batch)

Yields: ~6 to 7 cups

Custard-based and rich, with the smoothest mouthfeel. Ultimate bakery vibes.

Ingredients:

• 2 cups whole milk

• 6 large egg yolks

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 2 tsp vanilla extract

• 1 1/2 cups (3 sticks) unsalted butter, soft

Instructions:

1. Heat the milk in a saucepan until steamy.

2. In a bowl, whisk yolks, sugar, and cornstarch until smooth.

3. Temper the yolks with the hot milk, whisking constantly, then return to the saucepan and cook until thick and pudding-y.

4. Let the custard cool completely (press plastic wrap on top to avoid skin).

5. Beat the butter until fluffy, then slowly add the cooled custard.

6. Add vanilla, beat until light, and do a happy frosting dance.